Preheat the oven to 425 degrees F.
In a large bowl, stir together to combine: the Ryze Flour, almond flour, tapioca flour, baking powder, salt, and optional cracked pepper. Add the cut butter and using two knives or a pastry blender, cut the butter into the flour mixture until incorporated and mixture resembles coarse crumbs. Using two fingers, press any larger butter pieces into the dough.
Whisk the milk, cream, and egg in a small bowl or measuring cup.
Using a fork, mix the cream/egg mixture into the flour mixture. Once the wet ingredients have been incorporated into the dry, add both cheeses and the chives and mix with your hands to fully bring together, scaping any flour off the bottom of the bowl.
Turn out onto a lightly gluten free floured board and knead a few times. Press into a circle ¾” thick. Cut into 6-8 pieces. Place on a parchment lined cookie sheet or stone pan, spaced at least 1 inch apart.
Brush the tops with the melted butter. Bake for 16-20 minutes until golden brown and puffy. Best enjoyed while hot!